Smoky Fig BBQ Chicken Dip

A warm, cheesy tailgate dip built around JD's Smoky Fig BBQ Sauce — shredded chicken, cream cheese, and melty cheddar with just enough smoky-sweet heat to keep people coming back for more.

Ingredients

• 2 cups shredded cooked chicken (rotisserie works great)

• 8 ounces cream cheese, softened

• 1 cups JD's Smoky Fig BBQ Sauce, plus extra for topping

• 1 cups shredded sharp cheddar cheese

• 0.5 cups shredded mozzarella cheese

• 0.3 cups mayonnaise

• 2 green onions, sliced

• 0.5 teaspoons garlic powder

• 0.3 teaspoons kosher salt

Steps

1 Preheat oven: Preheat your oven to 375°F. Lightly grease a small baking dish or cast-iron skillet.

2 Mix the base: In a large bowl, combine the 2 cups shredded cooked chicken (rotisserie works great), 8 ounces cream cheese, softened, 0.3 cups mayonnaise, 0.5 teaspoons garlic powder, and 0.3 teaspoons kosher salt. Stir until well blended.

3 Add the sauce and cheese: Stir in 1 cups JD's Smoky Fig BBQ Sauce, plus extra for topping and half of the 1 cups shredded sharp cheddar cheese and half of the 0.5 cups shredded mozzarella cheese, reserving the rest for topping.

4 Transfer and top: Spread the mixture evenly into your baking dish. Sprinkle the remaining cheddar and mozzarella on top, then drizzle with a little extra Smoky Fig BBQ Sauce.

5 Bake until bubbly: Bake until the dip is hot and bubbling and the cheese on top is golden.

6 Garnish and serve: Remove from the oven, sprinkle with 2 green onions, sliced, and let cool for 5 minutes 05:00 before serving.

Notes

Serve with tortilla chips, toasted baguette slices, or pretzel bites. For extra heat, swap half the BBQ sauce for JD's Habanero & Mango Hot Sauce. Keeps warm well in a slow cooker on low for tailgates — just skip the oven step and combine everything directly in the crock-pot.